Lavash Bread Recipe: Soft and Thin Flatbread

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Lavash is a traditional thin flatbread popular in Turkey, and across the Middle East. Soft, flexible, and slightly chewy, it’s perfect for wrapping kebabs, serving with dips, or enjoying fresh out of the pan. This easy stovetop recipe makes delicious homemade lavash without special equipment.

Servings: 8–10 pieces
Prep Time: 15 minutes
Resting Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Ingredients

  • 3 cups (375g) all-purpose flour (plus extra for dusting)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil (or vegetable oil)
  • 1 cup (240ml) warm water
  • 1 packet (7g) instant dry yeast (optional — for softer lavash, traditional versions are yeast-free)

Instructions

  • Make the Dough: In a large mixing bowl, combine flour, salt, sugar, and yeast (if using). Add olive oil and warm water gradually, mixing until a soft dough forms.
  • Knead the Dough: Transfer to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is sticky, add a little more flour.
  • Rest the Dough: Place the dough in a lightly oiled bowl, cover with a cloth, and let rest for 30 minutes. (If skipping yeast, 15 minutes is enough.)
  • Shape the Lavash: Divide the dough into 8–10 equal balls. Roll each ball into a very thin round or oval sheet, about 2–3 mm thick.
  • Cook the Lavash: Heat a large skillet or griddle over medium-high heat. Cook each lavash for 1–2 minutes per side until bubbles form and golden spots appear. Do not overcook—lavash should remain soft and pliable.
  • Keep Warm: Stack the cooked lavash and cover with a clean kitchen towel to keep them soft until serving.

Things to Consider

  • Yeast-Free Version: Traditional lavash can be made without yeast. It will be thinner and more cracker-like when crisped.
  • Thickness: The thinner you roll, the softer and more flexible the lavash will be.
  • Storage: Store in a sealed bag at room temperature for 2 days or freeze for longer storage. Reheat briefly in a pan before serving.

Tips

  • For Wraps: Keep lavash slightly thicker so it’s strong enough to hold fillings without tearing.
  • For Crispy Lavash: Roll thin and cook a little longer until crisp—great as chips with dips like hummus.
  • Serving Idea: Serve with Adana kebab, onion-sumac salad, and cacık for an authentic Turkish meal.

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